Plum Yum

Many, many plums. That is what I was facing as I began using up perishable food a few days before the weeklong retreat/intensive that begins my school year. I am not a great fan of plums, and even less of pluots. The ones that have been coming in my Full Circle box have been very good, but even still I am not likely to eat 3 or 4 in a day the way I can with nectarines or peaches. So I had about 15 plums and pluots hanging out, looking lovely and ripe but definitely not like they were going to survive for another ten days until I returned from my trip.

In another life, I would have made clafouti. Summer used to be an endless cascade of clafouti, moving through nectarines and cherries and plums as they came into season in turn. However, though there are indeed recipes out there, vegan, gluten-free clafouti is just nasty. So I needed something else to turn my pile of plums into an appealing and easily scarfable treat.

I ended up making a crumble (a crisp? I don’t really know the difference), taking inspiration from Deborah Madison and Jennifer Katzinger of the gluten-free Flying Apron Bakery in Seattle. It was delicious! Sweet enough to be dessert but fruit-focused enough to make a passable (if indulgent) breakfast. I had my auntie over for tea and we enjoyed some Plum Yum and a good chat.

Plum Yum (Vegan, Gluten-Free Plum Crumble or Plum Crisp)

Topping
6 T. Earth Balance, cut into 1/2 inch chunks (Deborah Madison says you can also use 6 T. canola alone or mixed with walnut or hazelnut oil)
1/4 C. brown sugar, packed
2/3 C. sorghum flour (I used sorghum because it was handy, I think rice flour or GF baking mix would work equally well here)
1/2 C. GF rolled oats (or sub the same amount of chopped nuts instead)
1/4 t. salt
1 t. ground cinnamon

Plum filling
3 lbs plums and/or pluots (skin still on), each cut into 6 or 8 slices
1/4 C. maple syrup
1 t. grated orange zest
tiny pinch of ground cloves

Preheat the oven to 375.
In a large bowl, toss the sliced plums with the maple syrup, orange zest, and cloves and set aside.
Using your fingers, work the Earth Balance with the rest of the topping ingredients so that you end up with a coarse, crumbly mixture. You don’t want big chunks of margarine remaining un-crumbled.
Arrange the fruit in a 2-quart gratin dish or sufficiently large casserole (I used a brownie pan) and cover evenly with the topping.
If you’re worried about spillage, set the dish on a sheet pan to catch drips.
Bake until the juices are bubbling and the topping has browned a bit, about 1 hour and 15 minutes. GF topping usually won’t brown as promptly as wheat flour topping, but on the other hand it’s hard to overcook this unless you actually burn it, so use your best judgement – once the plum juice is bubbling, take it out or leave it in til it looks like something you’d want to eat.
Let cool for 10 minutes and serve hot, or serve cold any time. (I recommend breakfast!)

Sweet, sweet night

On Thanksgiving, as on all Thanksgivings, we ate and ate and ate. Thanks to a menu that leaned generally towards the healthy side, I actually didn’t get that traditional, but painful, groaningly stuffed feeling. I felt just right – like I had feasted but not overindulged. However, there was still an entire dessert course waiting to be conquered – or would it conquer us?

Vegan Chocolate Mousse with Whipped Cream and Fruit Preserves

Vegan Chocolate Mousse with Whipped Cream and Fruit Preserves

We decided to go for a walk. After much bundling up and changing of shoes, we all trooped out to Golden Gate Park. The whole neighborhood was nearly deserted, even usually-bustling Haight Street was dark and silent. We moved in and out of happy, chatting pairings between old friends and new acquaintances. I led us in a big loop through the park and the Panhandle, but it didn’t really matter where we were going. This wasn’t actually about the fresh air or the exercise or the sightseeing. This was about making room for dessert!

Poached Pears in Spiced Red Wine

Poached Pears in Spiced Red Wine Syrup

We returned home having found a few crevices and crannies in our bellies where just a bite of something sweet might possibly find a home. Duck and I had planned the dessert course with even more military precision than the rest of the meal, attending to the balance between chocolate, spices and fruit, making sure to include a complement of traditional holiday flavors, and supplying beverage choices ranging from tea and coffee to a honeyed, floral dessert wine.

Dessert:
Chocolate Mousse with Whipped Cream and Fruit Preserves (recipe follows)
Pumpkin Pie from Crave Bakery (review follows) *not vegan
Poached Pears in Spiced Red Wine Syrup (recipe follows)
Chewy Ginger Cookies (recipe follows) *not GF
Muscat de Beaumes de Venise
Coffee & tea selection

More on each dish follows… Continue reading